Thursday Dinner: Dukkah-Crusted Chicken and Roast Chickpea Salad

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During the last trip to Trader Joe’s, I picked up a couple of canisters of dukkah. I used it the last time to coat chicken and The Wife approved.

I wanted to do something else with it, but the recipes I find have you using it to either crust chicken or salmon. Since I don’t really care for salmon (Check that: I like it when it’s part of sushi. I really don’t care for it otherwise, however as part of my marital sacrifice, I eat it because The Wife does.), and I don’t like cooking fish indoors (the smell factor), I went back to chicken.

This was a fairly easy one to put together, as I was just making chicken tenders and serving it with a salad. And it was made easier with the store-bought dukkah. The original comes from Kate Bracks, who won Australia’s version of MasterChef a couple of years ago. Katie has you making your own dukkah, which is fine, but it seems unnecessary when I can get a jar for $2.49.

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WHAT WORKED: Roasted chickpeas. These took on a whole different flavor after 15 minutes over an open flame.

WHAT DIDN’T: A standalone salad with just chickpeas. I knew that wouldn’t work for The Wife, so I worked in some baby spinach for a little green.

WHAT DID THE WIFE SAY: “This is really different. Good, but different.”

WILL IT MAKE ANOTHER APPEARANCE: It could. I still have another jar of dukkah.

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Dukkah-Crusted Chicken and Roast Chickpea Salad
Inspired by Kate Bracks and Taste Magazine (Australia)

  • 1 lb. chicken tenderloins
  • 1 jar Trader Joe’s dukkah*
  • 4 to 5 oz. soft goat cheese, crumbled
  • 2 14 to 16 oz. cans of chickpeas, drained
  • 1/3 cup extra virgin olive oil
  • 1 lemon, zested, juiced
  • 2-3 tsp coarse-ground Dijon mustard
  • 1 bunch flat-leaf parsley, leaves picked
  • 1/2 bunch coriander, leaves picked
  • 1/4 cup small mint leaves
  • 1/2 red onion, thinly sliced
  • grape tomatoes
  • 6 oz. baby spinach

Preheat oven to 400 degrees.

Rinse chickpeas and pat dry with a paper towel. In a large mixing bowl, toss with 2 tbsp. olive oil and lemon zest. Heat a large skillet over medium-high heat and add chickpeas to the pan. Stir often and cook until they begin to brown, about 15 minutes. Remove and set aside.

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Meanwhile, set up a line with a bowl of dijon, a bowl of dukkah and an empty dish. Pat the chicken tenderloins dry, coat with dijon mustard, dredge in dukkah and set on the last dish. Repeat until all tenderloins are coated.

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Heat 1 or 2 tbsp. of oil in a large skillet over medium-high heat. When the oil shimmers, reduce to medium. Cook half of the chicken for 2 to 3 minutes each side (until cooked through). Remove from heat and cook the remaining chicken.

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Whisk lemon juice with 2 tbsp. of oil in a small bowl. Add the salt, pepper, mint and coriander and whisk again.

In a large bowl, combine spinach, chickpeas, goat cheese, onions and tomatoes. Ladle dressing over the top and distribute evenly. Serve chicken over the top or on the side.


*If you don’t have a Trader Joe’s nearby, here is Katie Bracks recipe:

2 to 3 oz. roasted unsalted cashews
2 to 3 oz. pistachios
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. sesame seeds
1 tsp. kosher salt

Process all ingredients in a food processor until ground.


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